There’s no need to spend hours in the kitchen anymore when making a pot of beef stew. This recipe will have dinner on the table in 45 minutes! The trick? A tender cut of beef will save you so much time!
Many of us have grown up eating a warm bowl of beef stew in the cooler months. It’s a great comfort meal to warm you up and is packed with healthy veggies. Typically, beef stew is cooked with a tough cut of meat that simmers for a couple of hours on the stove or in the oven. Since I’m all about quick and easy meals, this recipe is perfect for for a quick and delicious dinner!
WHAT IS BEEF STEW?
Tender chunks of beef in a tomato based sauce with carrots, potatoes, onions, celery and frozen peas & corn that is served over rice or mashed potatoes. Typically the beef is coated in flower to help create a thick stew but I’ve skipped that step in this recipe to make it a lighter version.
HOW DO I MAKE IT?
You’ll start by preparing all the vegetables. Once they’re all chopped, set them aside then cut the beef and set that aside as well.
Next you’ll warm a pot with olive oil and sauté the beef for a few minutes to brown then remove them from the pot. Do not over cook the beef.
You’ll add the vegetables to the pot and sauté for about 5 minutes then add the strained tomato, beef broth and spices. Bring this all to a boil then reduce heat to medium. You’ll let this simmer for about 15 minutes stirring occasionally.
The beef goes back into the pot along with the frozen peas and corn. You’ll let this cook for another 15 minutes and then serve over rice or mashed potatoes.
TIPS TO MAKE BEEF STEW:
1. Use a tender cut of beef. For this recipe, I used tenderloin. It’s a little more pricey but worth it for a quick meal!
2. Chop all the vegetables and beef before turning on the stove.
3. If you’re using a low-sodium beef broth, you’ll want taste the stew for salt content and adjust to your liking.
4. Don’t over cook the beef during the initial cooking. Simply brown for 3-4 minutes then remove from the pot since it will continue to cook with the tomato/broth.
1 kg tenderloin beef, cubed
2 carrots, diced
2 onions, diced
2 celery sticks, diced
2 small potatoes, diced
1 cup frozen peas
1 cup frozen corn
6 cups beef broth
1 ½ cups strained tomato
1 tsp salt
1 tsp garlic powder
½ tsp thyme
½ tsp rosemary
2 tbsp olive oil
Prepare vegetables then set aside.
Slice beef into cubes and set aside.
In a pot, heat olive oil then add the beef. Season lightly with salt and pepper and brown for 3-4 minutes. Remove the beef from the pot.
In the same pot, add carrots, onion, celery & potatoes. Saute for 5 minutes then add strained tomato, broth and spices.
Bring it all to a boil and then lower heat to medium. Cook for 15 minutes then add the beef back into the pot. Cook for another 15 minutes.
Serve warm over rice.